LEFTOVER RICE MUFFINS
Make and share this leftover rice muffins recipe from Food.com.
Provided by mmlwjr
Categories Quick Breads
Time 40m
Yield 24 muffins, 8 serving(s)
Number Of Ingredients 6
Steps:
- Have rice cooked add the ingredients you want mix altogether add s& p put into very small muffin tins, sprayed with Pam.
- bake 400 for 10-15 minutes the cheese& egg will bond altogether.
- let cool they are easier to get out this way.
- Very good in lunches, appitizers I take them to parties.
- (the rice when all mixed together should be moist but not mucky).
- most of the time I do not measure just throw everything in I want adding more cheese or maybe an extra egg depending on the quantity of everything I've thrown in.
- try it, you'll like it.
SUE'S RICE MUFFINS
Make and share this Sue's Rice Muffins recipe from Food.com.
Provided by mochome1
Categories Quick Breads
Time 25m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F. Lightly grease a 6 cup muffin tin, set aside.
- In a one quart jar place all ingredients; mix well. Pour into prepared muffin tin.
- Bake for 17 - 20 minutes. Allow muffins to cool for 5-8 minutes before removing from tin.
- Yield: 6 muffins.
Nutrition Facts : Calories 159.4, Fat 5.9, SaturatedFat 0.7, Cholesterol 35.2, Sodium 133.5, Carbohydrate 23.8, Fiber 0.9, Sugar 0.1, Protein 2.6
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